Ingredients

The following ingredients have 6 Servings
  • 3 large eggs
  • 1 cup half and half
  • 1/2 tsp ground cinnamon
  • 8 1-inch slices challah bread, preferably day old
  • 2 tbsp butter
  • 1/2 cup unsalted butter
  • 1/2 cup light brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3 large bananas ((ripe but not mushy))
  • 1/4 cup dark spiced rum

Instruction

  • To make the french toast, whisk to combine the eggs, half and half, and cinnamon in a flat rimmed dish. Soak the challah slices in the mixture for 30-60 seconds on each side.
  • Heat a nonstick skillet over medium heat and melt about a tablespoon of butter, or enough to coat the bottom of the pan. Add the soaked challah in a single layer and cook for about 2 minutes on each side, until golden.
  • To make the bananas foster, in a skillet set over medium heat, add the butter, brown sugar, cinnamon, and nutmeg. Cook and stir until the butter is melted, a couple minutes.
  • Peel and slice the bananas into ½” thick pieces. Add to the skillet and cook for 3 minutes on the first side, or until the bananas are golden on the bottom. Flip all the banana slices and cook for two minutes on the other side, until soft.
  •  Remove the pan from the heat and add the rum. Return the pan to the stove and tilt to catch the flame* and let the alcohol burn. Once the flame burns out, the sauce is done.
  • Serve the french toast with the bananas and spoon the extra sauce over the top. Enjoy!